Ethiopia Anaerobic

Blind Assessment: Intense, original, sweet-spicy. Walnut, gardenia, clove, sandalwood, ripe lemon, a hint of yogurt-like tartness in aroma and cup. Balanced and sweetly pungent in structure. A clove-toned spice lifts and invigorates an otherwise heavyish finish.

Notes: This coffee tied for second-highest rating in a cupping of coffees produced using reduced oxygen (“anaerobic”) processing methods for Coffee Review’s November 2019 tasting report. Anaerobic processing in this case means this Ethiopia coffee was fermented twice in a sealed oxygen-evacuated tank, first in the whole fruit for two days, then after removal of skin and fruit pulp for two more days. Dory Coffee Roasters is a Taipei-based nano-roaster of specialty coffee. For more information, visit https://www.facebook.com/dorycoffee99/.

The Bottom Line: Drink it for its original yet subtly expressed embodiment of the peculiarly intriguingly sweet-tart genius of anaerobic or lactic acid fermentation.